In recent years, due to people's gradual recognition of the role of figs in key-protection, the cultivated area of ​​figs all over the country has rapidly expanded, and the yield has been greatly increased. As a result, sales of figs are under increasing pressure.
Figs are berry, not easy to store, more difficult to transport, suitable for sale and processing near the place, which presents a new topic for fruit farmers who lack processing technology. In order to effectively develop and use this valuable resource, such as figs, in recent years, we have conducted deep processing research of figs and introduced the processing technology of sugar-free figs to everyone.
Process flow
Fig pick cleaning handle - color protection, hardening - candied - dip sugar - drain sugar - adjust the flavor - put the plate - baking plastic - under the plate - resurgence - packaging - finished.
Operation points
1. Selection of figs. 8 mature, no mechanical injury, no rotten figs should be selected. Maturity is not enough, the flavor is not good; too ripe, can not be processed.
2. Color protection, hardening. Use 0.3% sodium bisulfite (or sodium metabisulfite) plus 0.2% calcium chloride solution for 2 to 3 hours.
3. Fine cooking. This is the key to this technology.
1 Because the fig contains a small amount of acid, it is necessary to add 0.50 kg of citric acid to the 30% sugar solution before boiling it, and boil it in a sandwich pot for a few minutes to convert the sugar solution to prevent the product from returning to the sand.
2 Add the ratio of fig and drowning water in the ratio of 2:3 to the sandwich pot and cook until the fire boils. Stir gently with a wooden paddle to make it even. Then add cold sugar and white sand to the compartment and boil for about 40 minutes. At this time, the fig was observed to have a certain degree of transparency, and the final sugar concentration was 40%.
4. Soak the sugar. The cooked figs, together with the sugar solution, were soaked in the tank for 12 hours. Appropriately add the cold sugar liquid or turn over the cylinder continuously, make the temperature drop to 50 °C as soon as possible, in order to prevent the fruit block from pounding.
5. Adjust the flavor. Due to its low acid content, figs are only sweet. In order to improve the taste, the Fig. 0.2% citric acid solution is sprayed on the fig sugar to increase the acidity of the fig and make the product sweet and sour.
6. Baking. The figs will be simmered and placed in a drying room, then baked at 50, 65, and 50 degrees, and baked until the figs are not sticky. During the baking process, pay attention to the tide to prevent baking. A long time or the product is too dark.
7. Regain. The figs that have just been placed on the plate are piled in the shade and covered with a clean white cloth to make the product softer.
8. Packing. The product is individually packaged with Borrison.
This product has a moderate degree of box, moisture content of 22% -24%, brown color, crystal clear, sweet and sour taste.
Shandong Mingtai Medical Equipment Group Co., Ltd is established in 2000 year, supporting operating room and ICU medical equipment. Since company established, continue to develop, keep making progress, let people enjoy the health future with better quality and service. Mingtai products get ISO13485, ISO9001, CE & SFDA certification. Mingtai company have many patents. Mingtai brand series Operating Light, Operating Table, gynecology Ot Table , Medical Pendant, Hospital Bed , air disinfection equipment and radiology equipment meet different distributor and customer`s different requirement.
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